January 26, 2010

Mutton Gravy | Mutton Kuzhambu

It is again a must diwali morning dish with Idly.Can't forget those days.Atleast for this reason need to have a vacation during diwali time.We used to grind the masala in flat grinding stone(ammi kallu). It was also easy to grind the poppy seeds with it.of course all the effort was paid off by the awesome taste.
Lately I have started to use the halal mutton and think it is really good.There is taste difference between frozen stuff and fresh mutton.This is one dish which needs to be cooked carefully.Overcooking may turn the mutton chewy..Mostly people do not marinate the mutton for this dish..but I do it that way and it is tastes really good.

This is a Spicy Mutton Gravy. To increase the quantity you can potatoes and enhances the taste too.



Mutton -1lb
Potato - 1 (Optional)
Onion - 2 nos
Tomato - 2 nos
Ginger Garlic Paste - 3 tsp
Coriander leaves
Curry leaves
Cinnamon - 2 sticks
Fennel seeds - 1 tsp
Chilly Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 1/2 tsp
Garam masala - 1/4 tsp
Coconut paste - 2 tsp
Cashews - 3 no
Poppy seeds - 1tsp
Curd - 2 tsp
Salt - for taste
Oil - 5 tsp

  • Wash and cut the mutton and potato into medium size pieces.
  • Marinate the mutton with 1/2 tsp chilly powder, 1/4 tsp turmeric powder,curd,little salt for 30 min(this turns the mutton soft and gives better taste).
  • Soak the cashew and poppy seeds for about 15 min and grind it to a smooth paste.
  • Place a pressure cooker, pour the oil add cinnamon,fennel seeds in medium flame
  • Add onions, curry leaves and saute well until onion is transparent.
  • Add ginger garlic paste, tomato,and saute at regular intervals until oil comes out.
  • Add remaining turmeric powder,chilly powder,coriander powder,garam masala and salt.
  • Add mutton pieces and potato saute well so that the masala is well coated onto the mutton.
  • Add the cashew and poppy seeds paste in medium flame and saute well until oil comes out.
  • Once the raw smell of the masala is gone add required water and the coconut paste.
  • Pressure cook for 2 whistles.
  • Garnish with finely chopped coriander leaves and serve hot with rice.



appappa, mutton kuzhambu kanna parikudhaa Shabitha, looks fantastic!!!

you're right about the ammi kallu, adhanudaya russiyey russi dhaan, illa?

neenga vera cashews, poppy seeds-nnu rich-aa panni irukeenga, I 'm drooling over it now !!!!

I prefer marinating the mutton meat before cooking too, it absorbs the flavours much more and tastes great!!! delicious curry!!!

hey Shabhi...I've been visiting ur blog frequently but never got to try any recipes until today.. Half way thru I realised I didn't have cashews but I still went with the rest.. man what a taste.. I did make changes to the proprotions , esp. the chilli powder as we like it very spicy and I had around 5 lbs of mutton :-)

Romba nalla vanthahu.. kalakitta po.. my hubby enjoyed the curry... dhool!!! un recipes vaazhga.. this itself is inspiration to try out more of ur recipes.. will surely do so and update abt the outcome..

till then do keep reciblogging.. ;-)

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